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There are two famous types of Italian prosciutto crudo exported abroad: prosciutto di Parma, from Parma, and prosciutto di San Daniele, from the San Daniele del Friuli area, in the Friuli-Venezia Giulia region. The prosciutto di Parma has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs' diet. The prosciutto di San Daniele, on the other hand, is darker in color and sweeter in flavour.
Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping. Prosciutto slices are often difficult to cut in pieces for use in cooking, as they tend to shred and stick to one another. In this case either using very sharp knives or shredding by hand is best.